Best Sour Cream Banana Cake
The Best Sour Cream Banana Cake is so moist and delicious that is destined to be your go-to recipe for those over-ripe bananas! This cake just gets better the next day and remains so moist and fluffy for days. The recipe packs goodness by utilizing bananas, sour cream, and cream cheese frosting to top it off! This dessert will have rave reviews, so naturally everyone will be begging you to make it repeatedly.
Servings: 10 people
Calories: 806kcal
Equipment
- 8 Inch Round Cake Pan
Ingredients
- 2 Cups Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Butter Softened
- 1 1/4 Cup Sugar
- 2 Eggs
- 1 Cup Sour Cream Full Fat
- 1 Tsp Vanilla Extract
- 5 Bananas Ripe Bananas (mashed)
Cream Cheese Frosting
- 16 oz Cream Cheese
- 1 Cup Butter (2 Sticks) Softened
- 2 Tsp Vanilla Extract
- 5 Cups Powdered Sugar
Instructions
Instructions
- Preheat the oven to 350 degrees F. Grease (2) 8-inch cake pans with nonstick cooking spray.
Prepare the Banana Cake
- In a large bowl, beat butter and sugar together until creamed.
- Add eggs, sour cream, and vanilla. Beat until combined.
- Add flour, baking soda, and salt. Continue to beat until combined.
- Stir in mashed bananas until combined.
- Pour the batter evenly between the two cake pans. Bake for 30-40 minutes until a toothpick inserted in the middle comes out clean.
Prepare the Cream Cheese Frosting
- In a large bowl beat together the softened unsalted butter, cream cheese, and vanilla.
- Slowly add the powdered sugar one cup at a time. Beat until the frosting is smooth and creamy.
Assemble Your Cake
- Once the cake layers have completely cooled frost your cake.
- Enjoy!
Nutrition
Calories: 806kcal | Carbohydrates: 151g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 530mg | Potassium: 327mg | Fiber: 2g | Sugar: 110g | Vitamin A: 791IU | Vitamin C: 7mg | Calcium: 183mg | Iron: 2mg